How much cooking time?

33 min — 15 min prep, 18 min cooking.

Tomato Pachadi Pickle

Name: Tomato Pachadi Pickle
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12 servings
Cuisine: Andhra Pradesh Indian
Ingredients: 7.25tbsp Sesame Oil; 1tsp Turmeric; 250g Tomato; 25g salt; 6.6tsp Red Chilli Powder (Lal Mirch); 1.5tsp Mustard Seeds (Black); 1.5piece Curry Leaves; 3g methi seeds

Spicy tomato pickle tempered with mustard and fenugreek. Everyday AP quick pickle.

People also search this as tomato avakaya, thakkali thokku.

Time 33 min · Serves 12 · 85 kcal · Andhra Pradesh

Ingredients

Main

Sesame Oil — 7.25 tbsp (whole)
Turmeric — 1 tsp (ground)
Tomato — 250 g (chopped)
salt — 25 g (whole)
Red Chilli Powder (Lal Mirch) — 6.6 tsp (ground)

Tempering

Mustard Seeds (Black) — 1.5 tsp (whole)
Curry Leaves — 1.5 piece (ground)
methi seeds — 3 g (whole)

Method

Wash and pat the tomatoes completely dry; chop into small pieces.
Dry roast the mustard seeds and fenugreek seeds lightly; cool and grind to a coarse powder.
Heat the gingelly oil in a heavy pan; add a few mustard seeds and curry leaves and let them splutter.
Add the chopped tomatoes and cook on medium flame, mashing occasionally, until soft, pulpy and most of the moisture evaporates, about 12-15 minutes.
Stir in the roasted spice powder, turmeric, red chilli powder and salt; cook 2-3 more minutes until the oil separates.
Cool completely, then pack into a clean, dry glass jar with the oil sealing the top. Rest a day before serving.

Common questions

How many calories in one plate of Tomato Pachadi Pickle?: 85 kcal per plate.
How much cooking time?: 33 min — 15 min prep, 18 min cooking.

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